Indonesian martabak manis, also called terang bulan, is a thick, soft skillet pancake with a honeycomb of tiny holes and a buttery, sweet topping. This home version uses an easy yeast batter, then finishes the warm pancake with condensed milk, chocolate sprinkles, and cheese; toppings vary by region and personal preference.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- ½ teaspoon (1.5 g) instant yeast
- 1½ cups (360 ml) lukewarm water, about 100–110°F (38–43°C)
- 1 large egg (about 50 g), at room temperature
- ½ teaspoon (2.5 g) baking soda
- 1 tablespoon (15 ml) water, for dissolving the baking soda
- 1 teaspoon (5 ml) neutral oil, for greasing the pan as needed
- 4 tablespoons (56 g) unsalted butter, divided, for the hot pancakes
- 2 tablespoons (25 g) granulated sugar, for sprinkling
- ¼ cup (60 ml) sweetened condensed milk, or to taste
- ¼ cup (40 g) chocolate sprinkles
- 1 cup (100 g) finely grated mild cheddar cheese
- ¼ cup (30 g) finely chopped roasted peanuts, optional
Instructions
- Mix the dry ingredients. In a medium bowl, whisk the flour, 3 tablespoons sugar, baking powder, salt, and instant yeast until evenly combined. Mixing the yeast through the flour helps it disperse throughout the batter rather than clumping in one spot.
- Make a smooth batter. Pour in the lukewarm water gradually while whisking. Keep whisking until the batter is smooth and fairly loose, with no dry pockets around the bottom or sides of the bowl. Whisk in the egg until fully incorporated. The batter should be thicker than crepe batter but pourable; a few small bubbles are fine.
- Let the batter rise. Cover the bowl and leave it at room temperature for 45 minutes. It should look a little puffier and show small bubbles across the surface. It will not necessarily double in volume. Avoid setting it somewhere hot, since excessive warmth can make the batter rise unevenly and weaken its structure.
- Prepare the final leavener and pan. Stir the baking soda into 1 tablespoon water until dissolved, then gently mix it into the risen batter. Heat a covered 8-inch (20 cm) nonstick skillet over low to medium-low heat for 2–3 minutes. Lightly wipe the pan with a little of the measured oil. The pan should be warm enough to cook the batter steadily, not so hot that the underside browns before the top sets.
- Cook the first pancake. Pour half the batter into the skillet and tilt the pan gently so the batter reaches the edges. Cover immediately. Cook for about 10–12 minutes, adjusting the heat if needed. Tiny holes should appear as the pancake cooks; the surface will gradually lose its wet shine, and the edges will look set. Do not flip it. Because this batter contains egg, USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes; check the center of the thickest part with an instant-read thermometer before serving.
- Butter and top it. Transfer the cooked pancake to a board or plate. While it is hot, spread 2 tablespoons (28 g) butter over the top and sprinkle with 1 tablespoon (12 g) sugar. Drizzle with condensed milk, then add half the chocolate sprinkles and half the grated cheese. Add peanuts if using. Let it stand for a minute so the butter melts and the toppings settle.
- Cook the second pancake. Lightly grease the skillet again if it looks dry, then repeat with the remaining batter. Cover and cook for another 10–12 minutes, checking that the thickest part reaches 160°F (71°C). Finish with the remaining butter, sugar, condensed milk, chocolate sprinkles, cheese, and optional peanuts. Fold each pancake in half, cut into wedges, and serve warm.
Tips
- Use a gentle, steady heat. Low to medium-low is important because martabak manis is thick and cooks covered. If the base turns dark while the surface is still glossy, lower the heat and allow the pan a minute to cool before continuing. A heavy nonstick skillet helps distribute heat evenly.
- Keep the lid on. The covered pan traps heat and helps the top set without flipping. Lifting the lid repeatedly releases that heat and can slow cooking. If condensation collects on the lid, wipe it carefully before replacing it so water does not drip onto the pancake.
- Adjust the flour, not the water, only if necessary. Different brands of flour absorb liquid slightly differently. The batter should pour in a thick ribbon; if it is paste-like, whisk in water 1 tablespoon (15 ml) at a time. If it seems unusually thin, let it rest for five minutes before deciding whether it needs a little flour.
- Choose a practical cheese substitute. Mild cheddar gives a familiar salty contrast, though it is not the only topping used in Indonesia. A mild, finely grated gouda works too. Mozzarella melts more stringily and tastes less sharp, so add a small pinch of salt if you want a stronger sweet-salty contrast.
Serving Suggestions
Serve martabak manis warm, shortly after topping, when the butter is melted and the inside is soft. Cut the folded pancake into small wedges or squares; it is rich, so modest pieces are easy to share. Offer extra condensed milk at the table rather than soaking the whole surface, which can make the pancake soggy. Coffee or unsweetened tea is a good accompaniment because its bitterness balances the sweet toppings.
The classic contrast is buttery pancake, sweet condensed milk, chocolate, and a salty cheese topping, but there is no need to put every topping on every portion. Make one pancake with chocolate and cheese and the other with peanuts, or leave a section plain for anyone who prefers a simpler bite. If serving a group, cut the folded pancake into narrow strips so guests can sample different areas.
Variations
Chocolate and nut: Use chocolate sprinkles with chopped roasted peanuts, and reduce the cheese or leave it off. Finely chopped nuts distribute more evenly than large pieces, which can make folded wedges difficult to cut.
Banana: Add thin slices of ripe banana over the butter before the condensed milk. Use a modest layer so the fruit does not weigh down the tender pancake. Banana browns quickly once cut, so prepare it just before topping.
Less-sweet topping: Omit the extra sprinkle of sugar and use a light drizzle of condensed milk. You can also top with cheese and a few peanuts without chocolate. The batter itself remains mildly sweet, so it still tastes like a dessert pancake.
Without yeast: You can omit the yeast and skip the 45-minute rise, but the result will have a less developed flavor and a somewhat different texture. For this recipe, do not simply add extra baking soda to compensate; too much can leave a bitter, soapy taste. The yeast-rested version is the better choice when you want the characteristic airy, hole-speckled interior.
Storage and Reheating
Martabak manis is best eaten fresh, but leftovers can be refrigerated. Let the pancake stop steaming, then refrigerate it within 2 hours of cooking in a covered container; cooked leftovers keep for 3–4 days in the refrigerator. For easier reheating, store wedges in a single layer or separate layers with parchment. The toppings may soften the surface as they sit, which is normal.
Reheat a wedge in a covered skillet over low heat for 3–5 minutes, turning the heat off once the center is warm. A microwave also works: heat one piece for 20–30 seconds, then add short 10-second bursts if needed. Reheat leftovers to 165°F (74°C), as advised for reheated food by USDA FSIS. The microwave makes the pancake softer; a skillet gives the underside a little more structure. Freezing is possible for up to 2 months, though the texture may be less tender after thawing. Wrap portions well, thaw overnight in the refrigerator, and reheat until hot.
Frequently Asked Questions
Is martabak manis the same as a regular American pancake?
Not quite. Martabak manis is usually thicker, cooked in a covered pan without flipping, and known for small holes in its surface. It is folded around rich toppings such as butter, condensed milk, chocolate, cheese, or peanuts. American pancakes are commonly smaller and stacked, and they are usually flipped during cooking.
Why did my pancake turn out flat instead of full of holes?
Check that the yeast is fresh, the batter rested for the full 45 minutes, and the baking soda was mixed in just before cooking. A cold room can slow the rise, so the batter may need a little more time until bubbles appear. Also avoid stirring vigorously after the rise, which can knock out some of the gas. A pan that is too hot may set the base before the top develops its characteristic texture.
Can I make the batter ahead?
For the most reliable result, make the batter and give it its 45-minute rise shortly before cooking; mix in the dissolved baking soda immediately before it goes into the pan. If you need to prepare early, refrigerate the batter before that final baking-soda step and use it within about 12 hours. Let it sit out briefly until it is no longer very cold, then stir gently and add the baking soda mixture before cooking. The rise and texture may be less predictable than with freshly prepared batter.
Do I need a special martabak pan?
No. A covered, heavy 8-inch (20 cm) nonstick skillet is practical for a home kitchen. A traditional thick pan can hold heat steadily, but it is not required. If your skillet is wider, the pancake will be thinner and may cook faster; begin checking it earlier. A lid that fits reasonably well matters more than having a specialized pan.
Can I make this recipe without dairy?
For the topping, use a dairy-free butter alternative and a dairy-free condensed-milk substitute if available, and leave out the cheese or use a plant-based alternative. These products vary in sweetness and melting behavior, so add the condensed-milk substitute gradually. The batter itself contains no milk, but check package labels for the flour, baking powder, and toppings if you need to avoid particular ingredients.
What does terang bulan mean, and is it a different dish?
Terang bulan is a name commonly used for this style of Indonesian sweet pancake, while martabak manis is another widely used name. Names and topping preferences vary across Indonesia and among vendors, and recipes also differ in their leavening and batter methods. This version is a home-friendly interpretation rather than a claim that there is one universal formula.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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